This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter and Candy Cookies

Makes: 24
servings

Prep 25 mins
Bake
350°F 12 mins
to 15 mins

Ingredients

1 3/4
cups
all-purpose flour

1/2
cup
granulated sugar

1/2
teaspoon
baking soda

1/4
teaspoon
salt

1/2
cup
butter

1/2
cup
creamy peanut butter

1/4
cup
honey

1
tablespoon
milk

24
miniature chocolate-coated caramel-topped nougat bars with peanuts

Directions

1.
In a large mixing bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined.

2.
For each cookie, pat 1 tablespoon of the dough into a 2-inch circle. Place 1 piece of candy in the center of the circle. Shape the dough around candy to form 1 1/2-inch ball. Place the balls 2 inches apart on an ungreased cookie sheet.

3.
Bake in a 350 degree F oven for 12 to 15 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

From the Test KitchenPeanut Butter Cookies:

Mix dough as directed. Shape into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake and cool as directed.

Bake cookies as directed; cool completely. Place in a freezer container or bag; seal and freeze for up to 3 months. Before serving, thaw for 15 minutes.

Nutrition Facts
(Peanut Butter and Candy Cookies)

Servings Per Recipe 24,

cal. (kcal) 125,

Fat, total (g) 7,

chol. (mg) 11,

sat. fat (g) 3,

carb. (g) 14,

fiber (g) 1,

pro. (g) 2,

sodium (mg) 117,

Percent Daily Values are based on a 2,000 calorie diet

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